Stop the morning and grab the toast!

Great Taste great jam !

Blackcurrant Extra Jam a winner , so is the Strawberry. So in 2013 I entered the great taste I won 2 * for my Lemon curd, 1* for my raspberry and in 2016 I entered again with strawberry syrup and yep it is a winner with 2 * so just when I thought I missed the enter deadline. I managed to squeeze in with 2 of my best selling products strawberry Jam and of course Blackcurrant, into 2017 awards. and……..this is what the judges said….

Strawberry jam achieved a star  the judges comments on this 
 
“Wonderful fresh summer strawberries on the nose, the set is perfect. The judges really liked the whole strawberries that still had a delightful texture and a lasting, fragrant strawberry flavour. Skillfully made”
 
and my Blackcurrant extra jam achieving 3 stars. I am feeling very proud of this achievement and I would like to thank you for the support, judges comments. 

“Beautiful deep blackcurrant flavours on the nose, a thick set, giving a deep, lasting flavour, not overly sweet, allowing the true fruit flavour to shine through. The judges loved the sheer intensity of fresh blackcurrant flavours, the quality of the fruit and gentle preservation.”

So if you fancy learning my secrets of great jam making come along to my cooking lessons at :

http://www.chewtonglen.com/the-kitchen/courses-pricing/exploring/spotted-potted-pickled/

Stop the morning and grab the toast!

Great Taste great jam !

Blackcurrant Extra Jam a winner , so so is the Strawberry. So in 2013 I entered the great taste I won 2 * for my Lemon curd, 1* for my raspberry and in 2016 I entered again with strawberry syrup and yep it is a winner with 2 * so just when I thought I missed the enter deadline. I managed to squeeze in with 2 of my best selling products strawberry Jam and of course Blackcurrant, into 2017 awards. and……..this is what the judges said….

Strawberry jam achieved a star  the judges comments on this 
 
“Wonderful fresh summer strawberries on the nose, the set is perfect. The judges really liked the whole strawberries that still had a delightful texture and a lasting, fragrant strawberry flavour. Skillfully made”
 
and my Blackcurrant extra jam achieving 3 stars. I am feeling very proud of this achievement and I would like to thank you for the support, judges comments. 

“Beautiful deep blackcurrant flavours on the nose, a thick set, giving a deep, lasting flavour, not overly sweet, allowing the true fruit flavour to shine through. The judges loved the sheer intensity of fresh blackcurrant flavours, the quality of the fruit and gentle preservation.”

So if you fancy learning my secrets of great jam making come along to my cooking lessons at :

http://www.chewtonglen.com/the-kitchen/courses-pricing/exploring/spotted-potted-pickled/

5 year Jam

me and my first award

5 years ago I entered the World Marmalade Awards and won a bronze for my Seville with Cacao it was an epic day it lead me to decided that this is what really makes my world go around. So I thank Dalemain House  for giving me the confidence that started me on this epic journey, this road has consisted of late nights and even hospital visits as I have fallen out of a trees. So thank you. (I am giving the world marmalade awards a rest, no other reason than I didn’t post it on time yet again!)

So now I  make jam and the very fact you all wanted to buy eat and enjoy it well is nothing more than fabulous. Time has flown by and I moved out of my home kitchen, to one I built, started to keep bees, planted more fruit and vegetables, teamed up with the Chewton Glen to forage sustainably. So far so good. 

I’ve lived and loved every minute, every disaster, every  high,  every low, they have all  been fantastic. Although I feel that I may have lost the plot from time to time! But you, my friends, my children and my family have been there always encouraging me, every step of the way believing in me. Which means so much to me it hard to put into words.

So thank you all for supporting me in every way be it small large for helping me forage be it picking crab apples Carol,(Daisy cake company)or for growing them Darren Venables,  to believing in my wacky ideas Martyn Nail, Luke Mathews, Leckford Farm, and of course the many bar tenders who have invited me in to help develop products cocktails and use jam in ways that made toast curl !

If I was to  say I love what I do, it would underestimate the passion I have and my urgent need to cook everyday. I am always up early and chomping at the bit to get into the kitchen.  So as I stop and reflect on the past five years, I shall share with you a few moments below. 

Antonio Carluccio at Leckford Farm shop opening

 

 

chairmans award

Waitrose Charimans Award 2013

chris evans and me

BBC Children in Need Carfest

baker boys

Lunch Break with the Fabulous Baker Boys

Food & Drinks Award Hampshire

Food & Drinks Award Hampshire

delious mag

Delicious Magazine

bear

Foraging with nothing but the Bear essentials

 

 

marmaalde madness

Marmalade madness

Bespoke Jars.

Bespoke Jars.

awrds new forest

Award Night!

me cooking

Cooking at the Hotel & Catering Show

me and luke

Cooking with Luke Mathews (my hero)

Chewton_Glen_Naked_Jam_Foraging darren

Talking Foraging with Estate Manger Darren Venables

elderflower picking

In my natural habitat

A few links to  a “little” of what I’ve been up. 

hhttp://www.barbour.com/blog/barbours-local-hero-nakedjam

http://milfordonsea.blogspot.co.uk/2013/08/jam-tastes-better-naked.

http://www.newforestnpa.gov.uk/news/article/543/naked_jam_triumphs_at_business_awards

http://www.bbc.co.uk/programmes/p03fc4dk

http://www.hampshire-life.co.uk/out-about/events/jennifer_williams_on_her_inspiration_to_set_up_her_very_own_business_1_3020527

http://www.dalemainmarmaladeawards.co.uk/cms/competitions/artisan-awards.php

http://www.dalemainmarmaladeawards.co.uk/media/2015_winners/GOLD_MARMALADE_ARTISAN_AWARDS_WINNERS_-_2015.pdf

2013 Winners

 Thank you for being part of my journey.

 

 

 

Inspired by Tweets!

Blackthorn flowers make Gin! 

The Blackthorn (Prunus spinosa ) is found in many hedgerows and across the countryside but most importantly  in the many hedgerows  on the Chewton Glen Estate and recently Estate Manger Darren Venables tweeted a wonderful picture capturing the moment of this years flowering. It was beautiful. My mind heart skipped a beat. Its such an exciting time when nature starts to let you in to her little secrets and plans. And so the Blackthorn moments of glory is upon us before even his leaves appear giving this shrub a little glamour  in the bare hedgerows. A perfectly formed elegant flower as white and as soft as a cloud on  a beautiful blue day. 

 

 

The flower is so delicate its almost a shame to pick the beauty from the bush. But crystallised they are perfect for cake decorations or simply served in a light salad. 

When the leaves arrive they too can used, to be infused for making a tea. However most people tend to pick from this wonderful gift of nature when the year is almost over and the frost have given these particular berries a little coating to ensure they are perfect for your making your gin. Yes its the sloe bush, that many people can and do use in lots of recipes.  However most people I know only ever make gin from them. (and why not).  Yet they make a wonderful inclusion to a hedgerow jelly and a fantastic addition to an ice cream especially if they have been used to make gin first!

But before all of those recipes try this one. They would  look great on a chocolate cake. Simple, perfect elegant. 

An easy Recipe for crystallising flowers:

Ingredients Edible Flowers

  • An egg white that has been stired with a folk but not beaten.
  • Caster sugar 
  • Equipment a model paint brush ( the type yo get with an air-fix model)
  • If you have picked the flowers yourself be sure to check for little flies bugs etc.
  • Dip your paint brush n the egg white and carry fully paint the petals.
  • Dust with the caster sugar and leave to dry on parchment  paper for a few hours.
  • Keeps for about a week. 

 

 

 

 

Ava Maria Serille Orange Marmalade.

orangebox3

Even the box is perfect.

As you know I am a fan of this particular farm in Spain their love and passion for growing organic oranges spreads across from Spain to our shores and into our kitchens like rays of the sun.  You can buy these beauties from River Ford Organics, or Waitrose and a few independent retailers.  This week on BBC radio Solent I talk about the farm marmalade making and here is the recipe the wonderful farmers send with their beautiful orange: 

Ingredients: 1 kilo of Ava Marie Seville Oranges.

1 lemon

Water

2.5 kilos of sugar.

  1. Weight the empty pan and note it down (for stage 12)
  2. Wash the oranges and lemon dry.
  3. cut out the pips, saving them in  a cup. 
  4. Cut the peel of the oranges and lemon into shreds.
  5. Place the fruit into a stainless steel container.
  6. Weight it  and or every half of kilo of fruit add 1.5 litres of water.
  7. From this measured water,take out a drop to cover the pips in the cup. If the measured water reaches 3 litres, remove 1/4 of litre.
  8. Leave to soak over night.
  9. The Following morning place the pips and the gelatine in  a muslin sack and tie it to the handle of the pot, where you are going to cook the marmalade.
  10. Squeeze the bag thoroughly and make sure it stays in the water with the peels.
  11. Boil everything for approximately one hour until the peels are soft. ( make sure its a soft boil and cover with a lid or make  a foil lid so that the liquid does not evaporate too much.)
  12. Remove from the heat and weight the pan. Take away the weight of the pan and for each kilo of fruit add 1 kilo of sugar.
  13. Slowly sir in the sugar until it has dissolved. Once it has dissolved  slowly bring it to a rolling boil (stir continuously)
  14. Cook for about half an hour to a maximum of 45 minutes.
  15. take the pan off the heat when you are checking for setting point. To check for setting point you will need to remove a small amount from the pan and place on drop onto your plate that in the fridge. once it has cooled on the plate you can do the wrinkle check, pushing the marmalade with your finger and it will wrinkle.
  16. Once you are satisfied with the set, pour into clean sterilised jars, lid and leave to cool.

Useful information and tips:

To sterilise jars wash and place in an oven for 10 mins. leave in the oven until required.

When cooking marmalade, you will feel it thicken when you stir the marmalade with your wooden spoon, the more you cook marmalade the earlier it will be to recognise the texture change whilst cooking. Just before she sets it starts to shimmer and glow turning silky. 

http://www.huertaavemaria.com/ingles/inicio.htmlhttp:

www.riverford.co.uk/

http://www.waitrose.com/shop/DisplayProductFlyout?productId=45393

 

 

 

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Jen

Jennifer Williams

Chief Jam Maker

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